Thursday, January 17, 2019

how to make cook with milk

how to make cook with milk 

Most cultivated dairy products are especially susceptible to drainage when they are made in sauces or added to other hot foods. Fresh milk and cream are relatively stable, but long-term hot treatment and high acidity of crops have already caused protein damping. When the director rejects this coagulation, the fillet diminishes and dries out the drink and produces various white parts - the protein cheese that flows into the liquid liquid. Heat, salt, excessive acid and a strong mixture can cause variations. The key to keeping smooth texture is the genetics. Gradually and moderately heat and move slowly.
It was often mistaken that the cream was unique to immunity. It is likely that although yoghurt, sweet cream and butter are all, when they are almost boiling, crème fraîche can be cooked impunity. But this has nothing to do with fermentation: it's a simple fat content.
Thick cream containing 38 to 40% fat contains so little protein that it does not make cheese


Cheese is one of the great achievements of humanity. No cheese, but cheese, which is incredibly versatile, has been created daily in dairy products. The cheese began as a simple way to concentrate and preserve the winning season. Then the changes in his attention and ingenuity, which slowed it, changed more than just physical nutrition: the strong expression of pastries and animals, microbes and time.
Cheese is a nourished food that is stronger and warmer than milk. It is more powerful when grinding milk and removing a lot of water. The cheese rich in protein and fat is more robust
adding acid and salt to avoid the growth of contaminated microbes. And they smelled the controlled activity of milk and microbial enzymes that break proteins and fat molecules into fragile fragile fragments.

The long-term development of cheese probably began about 5000 years ago, when the heat of Central Asia and the Middle East allowed them to conserve natural milk of milk by removing water wheat and cheese. room At one point, they did not understand either that the structure of the wing structure was more flexible and uniform when the blinking occurred in the stomach of the animals or the stomach in the same container. These first cheeses may have modernized salta feta cheese, which is still an important type of cheese in the eastern Mediterranean and the Balkans. The Egyptian potassium residue, dating from about 2300, is known to make cheese, which is now known.

An important ingredient for various cheeses: Time This is the most important method of milk, now called the low fat, now called the current, followed by the running and spinning of the cheese, to the west and to the north. Europe. In this case, it gradually found that the cheese was well-stored in cooler areas with many lower qualities: less polished clay and low salt or salt. This discovery opened the door to a wide variety of cheeses because it led to 

a fifth of milk, bacteria, milk, flow and salt. In the presence of moderated acid and salt, the cheese has become a hostile tool for the continuous growth and activity of many microbes and their enzymes. In some ways, the cheese lived. It has become an evolution and ability to change; He entered the cyclical world of birth, maturity and fall.

When did modern cheeses become? We really do not know, but it was good before Rome. His King Rusticae ("Rustic Matters", about 65 CE) describes the long meaning of Columella, which means a normal cheese. Coagulation was carried out by flow or various plant fluorides. The drink was squeezed, the cheese sprang with salt and the cheese roasted. Broadcasting and drying was repeated and the mature cheese was washed, dried and packed for storage and transportation. Written in the first century, Pliny said Rome's most prestigious cheeses came from provincial suburbs, especially from Nimes in southern France, and from the French and Dalmatian Alps.

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